Roast Sirloin and Barley Made from slow roasted Canadian sirloin beef, hearty barley and garden vegetables
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- Lesley O’Neal’
- 5 years ago
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2 FOUR COURSES Includes fresh baked dinner rolls with whipped butter, your choice of soup, salad and dessert, as well as your choice of entrée with coffee and tea (price is determined by your choice of entrée). All entrées are served with Chef s suggested seasonal vegetable and potato or rice. Prices are determined by your entrée selection. THREE COURSES Includes fresh baked dinner rolls with whipped butter, your choice of soup OR salad and dessert, your choice of entrée, with coffee and tea (price is determined by your choice of entrée). All entrées are served with Chef s suggested seasonal vegetable and potato or rice. Prices are determined by your entrée selection. SOUP Roast Sirloin and Barley Made from slow roasted Canadian sirloin beef, hearty barley and garden vegetables Roasted Apple and Butternut Squash Garnished with smoked paprika and crisp onions Spiced Coconut Curry Chicken (gluten free) Garnished with fresh basil leaf Cream of Spinach and Brie (vegetarian) Organic baby spinach and creamy brie cheese in a heavy cream soup White Truffle and Basil Roasted Tomato (vegetarian & gluten free) Garnished with fresh herb oil Red Lentil with Buckwheat and Grilled Cherry Tomato (vegetarian & gluten free) Split Pea with Hickory Smoked Bacon Garnished pork crackling Cream of Roast Chicken Hearty cream of chicken soup with vegetables and roast garlic
3 SALAD Blackberry Apricot Heritage Lettuce Salad (vegetarian & gluten free) Red leaf, oak, and baby greens, sliced almonds, roasted corn, goat cheese and parsley, with mint and basil leaf and an apricot honey vinaigrette Mandarin Pomegranate Spinach Salad (vegetarian & gluten free) Sliced avocado, sesame seeds, and toasted almonds with a creamy poppy seed dressing Mediterranean Chick Pea Salad (vegetarian & gluten free) Tomato, cucumber, olives, red onion, corn, and feta cheese tossed in a lemon oregano vinaigrette Quinoa Salad (vegetarian & gluten free) With snap peas, hot house tomatoes, and grilled corn with an orange dill vinaigrette Mesclun Green Salad (vegetarian & gluten free) Mixed greens with cucumbers, radishes, peppers, grape tomatoes, carrots and dill buttermilk dressing Balsamic Roast Beet Salad (vegetarian & gluten free) Thin sliced roasted red beets on a bed of rocket greens, topped with sliced mango, candied walnuts and crumbled goat cheese then drizzled with balsamic reduction Classic Caesar Salad (vegetarian) Crisp romaine tossed in a creamy garlic dressing, topped with herbed ciabatta croutons and shaved asiago cheese Butter Lettuce Salad (vegetarian & gluten free) Crisp butter leaf lettuce with avocado, alfalfa sprouts, sunflower seeds, cucumbers, shaved carrots, and roasted cashews with toasted sesame honey vinaigrette ENTRÉES Signature Shock Top Braised Short Ribs $ Three Courses $ Four Courses Braised short ribs with Shock Top demi glaze, served over truffled creamy mashed yellow potatoes with roasted golden and red beets. Masala Roast Lamb (gluten free) $ Three Courses $ Four Courses Toasted cumin, turmeric, coriander, fennel and peppercorn rubbed 5 hour roast lamb shaved and served with pan jus, minted roast vegetable couscous and lemon turmeric roast cauliflower Herb Butter Roast Half Chicken (gluten free) $ Three Courses $ Four Courses Fresh local chicken with fresh rosemary, thyme and garlic placed under the skin and slow roasted to crisp golden, served with maple roast sweet potato and sautéed broccoli and cauliflower
4 ENTRÉES Cherry Orange Pork Tenderloin $ Three Courses $ Four Courses Herb crusted grilled Manitoba pork slow roasted and finished with sweet and sour cherry orange glaze with rosemary roasted Yukon potatoes, snap peas and baby carrots Smoked Salt Grilled New York Steak (gluten free) $ Three Courses $ Four Courses Grilled Angus New York steak with a browned butter demi glaze, served with lemon roast potato wedges and grilled zucchini and pepper Honey Balsamic Glazed Salmon Fillet (gluten free) $ Three Courses $ Four Courses Fresh Atlantic salmon fillet seared in honey balsamic and served with grilled broccoli, almond brown rice mix and pan seared sugar snap peas Mediterranean Stuffed Chicken Breast (gluten free) $ Three Courses $ Four Courses Herb rubbed roasted chicken breast stuffed with marinated artichokes, sundried tomatoes, feta, fresh basil and roasted garlic finished with a white wine wilted arugula tomato sauce. Served with a white and wild rice pilaf and fresh seasonal vegetables. Horseradish Crusted Eye of the Round with Sweet Onion Au Jus (gluten free) $ Three Courses $ Four Courses Horseradish herb rubbed eye of round, slow roasted to medium-rare and served with sweet onion jus, herb buttered smashed potatoes and orange ginger glazed baby carrots. Panko Breaded Basa Fillet with Seared Tomato Salsa $ Three Courses $ Four Courses Dill panko breaded basa fillet fried and topped with fresh basil seared tomato salsa, served with edamame brown rice mix, seared bell peppers and broccolini. Grilled Polenta with Spiced Tomato Chickpeas (vegetarian & gluten free) $ Three Courses $ Four Courses Spicy diced tomatoes and chickpeas on a bed of grilled Italian polenta, served with lemon grilled asparagus. Seared Quinoa Squash Cakes (vegetarian) $ Three Courses $ Four Courses Quinoa, butternut squash, kale, sundried tomatoes pressed and seared in olive oil, topped with tri color roast pepper salsa, served with sweet potato fries and lemon vinaigrette sautéed baby carrots Kale and Corn Succotash Stuffed Pepper (vegetarian & gluten free) $ Three Courses $ Four Courses Bell pepper stuffed with kale, bean and corn succotash, served with a kasha and mushroom risotto, and Chef s choice of fresh seasonal vegetables.
5 DESSERTS Pumpkin Spice Crème Brûlée (gluten free) Matcha Blackberry Cheesecake A delightful strawberry rhubarb filling between a crunchy coconut cinnamon streusel topped with a white chocolate ganache Chocolate Crème Brûlée (gluten free) White Chocolate Chai Cake A white chocolate chai cake layer covered with white chocolate chai infused ganache Chocolate Sensation Four layers of moist chocolate cake filled with chocolate fudge and topped with dark chocolate ganache Home style Carrot Cake With buttercream icing and walnuts Lemon Lavender Cheesecake White chocolate lemon cheesecake topped with a lavender fondant and a white chocolate shard. Finished with purple-hued, white chocolate drizzle Chocolate Lava Cake Chocolate cake filled with dark chocolate ganache and finished with white chocolate drizzle Apple Crisp Melt Away Wedged apples within a coconut cinnamon streusel, topped with a decadent caramel sauce. Triple Layer Red Velvet Cake Chocolate shavings, mango coulis, mint and a marble chocolate wedge Strawberry Mousse Chocolate Cup (gluten free) In a dark chocolate cup with a chai white chocolate drizzle and fresh berries Chocolate Almond Torte (gluten free) Add $2.00 per person Blackberry coulis & fresh berries
6 LOCAL INDIVIDUAL CHEESECAKES: Chocolate Amaretto Cheesecake Garnished with chai white chocolate sauce, mint and sugared berries Passion Fruit Cheesecake With blueberry coulis, fresh kiwi and strawberry garnish and a fresh edible flower Key Lime Cheesecake Real lime zest and lime juice give this cheesecake a Caribbean flare
7 MANAGEMENT CHARGE - SERVED DINNER ALL CATERED EVENTS ARE SUBJECT TO A 15% MANAGEMENT CHARGE. This Management Charge is the sole property of the food/beverage service company or the venue owner, as applicable, is used to cover such costs and expenses in connection with the catered event (other than employee tips, gratuities, and wages), and is not charged in lieu of a tip. The Management Charge is not a tip, gratuity or service charge, not is it purported to be a tip, gratuity, or service charge, for any wait staff employee, service employed, service bartender, or other employee, and no part of the Management Charge will be distributed (as a tip, gratuity, or otherwise) to any employed who provide service to guests.
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